Applesnspicecaketrifle Recipes

APPLES N' SPICE CAKE TRIFLE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium for 2 minutes.
• Pour into a greased 13x9 baking dish and bake for 30-40 minutes or until inserted toothpick comes out clean.
• Cool.
• While that is baking, in a saucpan combine apple pie filling, butter and 1 tsp of cinnamon until butter is melted and stir until well blended.
• Cool.
• In a mixing bowl, combine milk, pudding mix, whipped topping mix and remaining cinnamon.
• Beat on high until thick; about 5 minutes then let it stand for 5 more minutes.
• Spread 1/3 of the apple mix (step#5) in a trifle bowl.
• Now, cut the cake into cubes and place half over the apple mixture in trifle.
• Top that with half of the whipped topping/pudding and sprinkle 1/4 cup walnuts.
• Repeat the layers, ending with the remaining topping mixture and sprinkle with bits, chips or chopped candy bar and 1/4 cup walnuts.
• Cover and chill for at least 2 hours.

CARAMEL APPLE TRIFLE

Steps:

• In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
• Cut pound cake into small cubes.
• Cut the apples in the filling into small pieces.
• Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
• Pour 1/4 cup caramel topping over cake.
• Sprinkle with 1/4 cup toffee bits (or pecans).
• Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
• Spoon 1/2 of apple pie filling on top of pudding.
• Spread half of whipped topping on top of apples.
• Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
• Drizzle with additional caramel topping and toffee bits.
• Refrigerate until ready to serve.

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. , In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set., Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. , Spoon one can of pie filling over pudding; spread with one carton of whipped topping., Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.